Rucola con Pecorino, Pignoli e Pere

Rucola con Pecorino, Pignoli e Pere
Rucola con Pecorino, Pignoli e Pere

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    C. boiling water

  • 3

    T. raisins

  • 1

    T. fresh lemon juice

  • 2

    ripe pears, peeled, cored, and thinly sliced

  • 5

    oz. baby arugula

  • Kosher salt and fresh ground pepper to taste

  • 4

    oz. Pecorino cheese

  • 3

    T. pine nuts, toasted

  • 1/4

    C. balsamic vinegar

  • 1/2

    C. EVOO

Directions

Combine water and raisins in a bowl; let sit 20 minutes and drain. Toss lemon juice with pears in a bowl. Arrange arugula on a serving platter; season with salt and pepper. Top with pears and shaved pecorino, sprinkle with raisins and the pine nuts. Whisk balsamic, salt, and pepperin a bowl. While whisking, slowly drizzle in the oil until emulsified; drizzle dressing over salad.

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